Parmesan Crisps

Total Time:
21 min
10 min
11 min

10 crisps

  • 3 ounces Parmigiano-Reggiano
  • Freshly ground black pepper, smoked paprika, or cayenne, optional

Preheat the oven to 300 degrees.

Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

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    69 Reviews
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    I didn't cook them very long and they were terribly greasy. Is it that I didn't cook them long enough?
    I have made these several times, using non-stick spray oil on non-stick aluminum foil or parchment paper. Each time they have some out beautifully, and to the raves of my husband and guests. Recently, I invested in silicone baking liners, and boy was I surprised! Didn't think I could take these crisps to a new level, but the silicone baking sheets aided in more consistent browning, melting and even cooking. Not to mention, they came cleanly off the sheets! My personal tips for making them: add just a small dusting of Wondra Flour to aid in "crisping." I also add fresh ground black pepper, a pinch of cayenne, dried italian herbs and bake at 400...keeping a constant eye on them! If you've been discouraged making these, please don't give up. They are so easy, and so wonderful once you figure out your oven and have the right tools :-)
    Perfect low carb accompaniment to the soup I had prepared for dinner. My husband is on a low carb diet and misses the chips, crackers and other crispy salty treats. He was sooo happy! We always have cheese in the fridge so I tried it with cheddar. It got crispy around the edges but stayed a little softer in the middle. It was still really good. Easy and fast.
    These are great for those on low carb diets. Add 2 tablespoons per 8 oz of parm to give it more body. They are topable then like you would pizza. I missed my pizza til I learned this trick.
    I've used truffle and they are amazing. A little kitchen tip: take them out at just golden and you have a couple minutes to shape them before they harden. Use a rolling pin for a soft curved shape. Two inch rounds quickly pressed into mini-muffin pan make great hors d'oeuvres cups. When I do cups, I put the rounds in for 4-5 minutes (when they are just starting to get golden. I press them in the mini muffin mold and finish cooking in the muffin pan. 
    This makes a great garnish and is so simple to make. I have used both a silicone pad and the non-stick aluminum foil with perfect results, though I like mine just starting to brown so I bake just a bit hotter and longer.
    My kids loved it, I used parchment paper and it releases fine as long as you remember to grease. I added cheyenne pepper for and extra kick.
    Unfortunately, this recipe was a complete failure for me. They may have been nice with silicone, but the parchment paper method did not work at all. The crisps adhered to the paper completely. They couldn't possibly have stuck better if I had layered them in super glue first. I'm sure they taste good, but we didn't get to eat any.
    I would have given this recipe 5 stars were it not for the wrong cooking temp/time. Mine took 12 minutes at 375 to crisp--delicious, especially topped with smoky paprika before cooking.
    These are fabulous! Use a really good parmesan to get the best results. I threw in some raw sesame seeds as well. Baked at 375 for about 8 mins. Served with sliced salami, tiny tomatos and some white wine.
    Things I have learned from cooking: 
    1) I won't make anything unless I'm hungry. 
    2) I won't make anything that isn't easier than stove top mac 'n' cheese. 
    3) I am not making a special trip to the grocery store. 
    4) Ingredients that are perishable, will probably perish. 
    The stars aligned with this recipe. And it was fantastic. Topped them with cream cheese, green onions, and sliced turkey.
    325 degrees worked better for me and almost 8 minutes. But could be my oven. Wonderful crisps!
    Very simple and very tasty. I make this often to use as garnishes for meats, pastas, potatoes, and salads.
    so just to make sure the temp on the oven is 350-375 and u bake it for 8-10 minutes?
    you can cook them in the microwave too but just as good!
    I grated the cheese and cooked it at 300 for about 7 min, still a little soft, so boasted oven to 400 and cooked for ahother 5 min. After cooling I chopped some fresh basil and roasted red peppers to use as a garnish, proved to be excellent, hope everyone enjoys
    My first thought was, "These are every bit as delicious as the Saganaki we go out for" and who could ask for anything simpler to make! Even my 11 year old daughter thought they were yummy. I baked them at 375 for about 9 minutes which made them thoroughly crispy. I may add this to the Christmas menu!
    I cut corner by using pregrated cheese and Yes it worked beautiful - I will be doing this for every Holiday from now on. - I left them flat and let people put their topping of choice on - God Bless and Happy Thanksgiving to GOD Day
    I love this recipe. I made mini cups by flipping over a mini muffin pan and shaping the still warm crisps over them and let them cool. I made a tomatoe salad with quartered cherry tomatoes, finely chopped basil, and olive oil and spooned into cups. Great appetizers ... DEE-lish!!
    Has anyone made a bunch in advance and stored? If so, how long would you say they'll last and what is the best way to store?
    I made this recipe for my in-laws, and it was a big hit. We formed the crisps into little cups and filled with a mixture of diced tomatoes and cucumbers.
     We originally followed the instructions from the Good Eats show (375 for 10 minutes), but the end result was too crisp to form into cups, so we reduced the baking time to about 7 minutes. Next time, I'll follow this recipe and bake at 300 degrees.
    This recipe does not reflect the episode instructions. On the episode, Alton tells you to use a 375 degree oven and cook for 10 minutes. That may be why some of you had a chewy end product.
    I made these with real Parmesano Reggiano and used a ribbon grater. Baked at 375 for about 8 minutes, until the crisps are just turning slightly golden. Cooled completely and ate as a snack. Really good and I will be using them in salads instead of croutons. A wonderful and easy recipe!
    won't try again.
    great for a quick crowd impresser
    Bought some Parmesan-reggiano and ended up with chewies instead of crisps. Not impressed by the results. Tossed them.
    Note: The "snapshot" of the recipe indicates a 10-11 minute cook time, while the text states 5-6. My experience was that it was the longer time that was accurate. (Although I suppose it could be my oven...)
    These seemed to be an ideal recipe for me. They are cheesy, and low carb, but they were horrible. The cheese was VERY expensive and the crisps came out greasy, soggy and were so salty and bitter that I ate two and threw the rest out - a waste of $15.00 for the cheese alone. I followed the recipe to a T, but these were just wretched.
    Yummy cheese crusties! Thanks ;)
    These are so good, and so easy. Use high quality parmesan. Delicious!
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    Recipe courtesy of Ina Garten